gluten-free – Page 47

Braised Celery & Sausage Ragu (Paleo)

May 18, 2013October 18, 2013Life, RecipesLeave a Comment

Craving a rich, decadent ragu, but cutting out unnecessary carbs? This is the recipe for you. This dish is luxurious and rich, comes together in about an hour, and feels like it took days to cook. It’s meaty, hearty, and paleo friendly. It even features one of my more favorite braised vegetables, that unsung hero of the kitchen, celery. Never had cooked celery? You’re missing out. Cooked celery goes all slumpy and soft, while keeping a slight fresh taste that just speaks of crisp spring days. Yum.

Braised Celery & Sausage Ragu (Paleo)
Adapted from Marcella Hazan’s Braised Celery with Onion, Pancetta and Tomatoes on Food 52

1 lb. celery
2 Tbsp. coconut oil
1 onion
2 oz. pancetta
15 ounce can plum tomatoes
1 lb. hot Italian sausage (4 links)
1 egg per person
2 tsp. or so butter
crushed red pepper
salt & pepper

Cut your celery on a diagonal into 3 inch pieces. Slice the onion very thin. cut the pancetta into strips or dice into cubes.

In a large pan, heat the oil on medium. Add the onion and sautee until light gold. Add the pancetta and cook until the fat becomes translucent. Add 2 links sausage, slipped out of their casings, and sautee (breaking up the sausage into bits as you go) until browned.

Once everything is nice and browned, add the tomatoes and their juice, crushing as you add to the pan. Nestle the remaining 2 sausages in the pan. Add the celery, red pepper flakes, salt and pepper and toss to coat well. Pop the lid on and knock the heat down to a steady simmer.

Simmer 15 minutes and check – I ended up cooking my dish for an hour in total to get the doneness I wanted; you may want to go less time if you want crisper celery. At an hour, the celery was nice and soft and the flavors were really well melded. Check every 15-20 minutes or so to make sure things aren’t getting too dry and to give a nice stir. If your mix does get dry, add some water or white wan to the pan. If the mix is too watery; take the lid off, raise the heat, and boil away the excess liquid.

While the ragu is simmering, fry your eggs in butter until the desired doneness – I went for runny yolks and the dish was luscious.

Serves 2 for dinner + 1 for lunch.

Pork & Bacon Quinoa with Peas and an Egg (Gluten-Free)

May 11, 2013October 18, 2013Life, RecipesLeave a Comment

Yeah, there’s a lot of meat going on in this dish. But it’s good. This was a meal that came together based on what I was craving – crispy bacon, luscious egg yolk and a carb – and what needed to be used up – a bag of fresh peas, the pork chops I had defrosted, and the celery nubbins hanging out in the crisper.

Pork & Bacon Quinoa with Peas and an Egg

1/2 cup red quinoa (regular would work just fine)
1 cup turkey stock
1-2 stalks celery (I used the inner core + a few leaves)
1 shallot
2 cloves garlic
1 tsp. coconut oil
10 ounces fresh English peas (you can certainly use frozen if that is what you have on hand)
2 ounces bacon (1 thick cut strip)
6 oz. pork chops (2 small boneless)
2 eggs
2 tbsp. parsley

Rinse your quinoa and add to a small saucepan with the turkey stock. Bring to a boil, pop a lid on, and drop the heat to a simmer. Simmer 15-20 minutes, or until the curlicues open and most of the liquid is absorbed.

Dice the celery and shallots; slice the garlic thin. Add to a large sautee pan with the coconut oil and sautee over medium heat until just beginning to brown. Add the peas and sautee, stirring frequently to avoid burning, until peas begin to soften. Remove from the pan and set aside.

Slice the bacon into batons and chop the pork chops into bite-sized pieces.

To the pan (still over medium), add the bacon and fry until the fat begins to render and the bacon is about half-done. Add the pork to the pan and continue cooking until the pork is browned and the bacon is crisped. Remove and set aside, keeping the fat for the eggs.

Return the pan back to the heat and add the eggs. Fry until desired yolk runnyness is reached.

Chop the parsley and use as a garnish.

Serves 2 for dinner.

Chipotle Lime Turkey Meatballs with Sweet Potato Fries (paleo)

May 5, 2013October 18, 2013Life, Recipes1 Comment

These meatballs are intoxicating. I first made them the week before leaving for a long vacation, and managed to think about them almost every day during my absence – even in the face of exciting new foods. That’s the kind of power these meatballs have over me. I’ve made them with the egg and cheese and without; and both ways are spectacular. These are also great in chicken if turkey is unavailable.

Chipotle Lime Turkey Meatballs with Sweet Potato Fries

Adapted from Chipotle Dijon Turkey Meatballs from Slim Palate

for the meatballs

1 pound ground turkey (dark meat is best if you can find it)
1 Tbsp. chipotle powder
2 Tbsp. dried cilantro
2 Tbsp. grainy dijon mustard (I use Maille)
3 Tbsp. freshly grated Asiago or Parmesan (optional)
2 tsp. sriracha (optional but oh-so-tasty)
1 egg
3 cloves minced garlic
Juice of 2 limes
1 Tbsp. grapeseed or coconut oil
Salt & pepper

for the sweet potato fries

2 medium sweet potatoes (or 1 per person)
1/2 palm cumin
1/2 palm hungarian hot paprika
salt & pepper to taste
2 tsp. grapeseed or coconut oil

Preheat your oven to 400 degrees F.

Line a large cookie sheet with parchment paper and set aside. Aluminum foil can also be used, but will result in less-crispy fries which may stick.

Peel the potatoes and slice into fry shapes by halving widthwise and slicing into 1/4 inch thick batons. Arrange in a single layer on the prepared cookie sheet (grabbing a second if you need it) and sprinkle with the oil and spices. Toss to coat, sprinkle with salt & pepper and spread into a single layer on the sheet. Pop into the oven and bake 15 minutes. Flip the fries (and rotate your pans if necessary) and cook an additional 10-15 minutes until golden brown and crisped around the edges.

While your fries are working, add all the meatball ingredients but the oil (and only half the lime juice) to a medium bowl and mix until well combined (by hand works best).

Warm the oil in your largest skillet over medium to medium-high heat.

Once the oil is up to temperature; quickly form golfball sized meatballs, dropping them into the pan as you go. The mix will be quite wet – that’s ok. It all works out in the end. You will wind up with 12-13 meatballs. If you have more than will fit in your pan without touching, whip out a second pan to take care of the rest.

Sautee until browned on one side and flip, cooking until browned on the other and firm to the touch. You don’t want to move these bad boys around too much or they tend to stick and fall apart. If you treat them delicately and only turn once, you will end up with some very lovely balls.

When done, transfer to a plate and sprinkle with the remaining lime juice; dust with chipotle and serve alongside the fries.

Have you seen my recipe for tomato jam yet? It goes with these fries fantastically.

Serves 2 for dinner with a serving of meatballs leftover for lunch.

Spring Orzo with Mint, Olive, Feta and Spinach

April 28, 2013October 18, 2013Life, RecipesLeave a Comment

This is one of those recipes I read the ingredient list for and was off running before I even remembered to save the recipe, let alone print it. Something about the combination of olives, feta and spinach really intrigued me. I’m glad I made it. This dish is creamy from the feta, briny from the olives, and earthy from the spinach – pretty much everything you could want out of spring.

Spring Orzo with Mint, Olive, Feta and Spinach

1/2 c. orzo (use a gluten-free pasta to make this dish gf)
4 c. water
1/4 c. parsley
1/4 c. mint
1/4 c. cucumber
1/2 c. black and green olives
2 cloves garlic
6 ounces baby spinach
2 chicken breasts
2 Tbsp. olive oil
3 ounces feta
Juice of 1/2 a lemon
2 Tbsp. garlic infused olive oil
2 big pinches red pepper flakes
salt & pepper to taste

Add the orzo and water to a medium pot over high heat. Add a palm full of salt and bring to a boil. Boil 6 minutes or until tender. Drain and add back to the warm pot. Add the spinach, pop a lid on, and let wilt (stirring first to get things going).

While the orzo is cooking, chop the parsley, mint, olives and garlic. Dice the cucumber. Set aside until the orzo is done and the spinach has wilted a little. Add to the pot and stir well to combine.

While that is all going, chop the chicken into bite-sized chunks and sautee with regular olive oil in a large pan over medium heat until browned. Season well.

Add the chicken to the pot, stir to combine. Taste and adjust seasoning as needed. Add the feta, lemon juice and a big pinch red pepper flakes. Stir. Taste for seasoning. Add the garlic infused oil and second big pinch red pepper flakes.

Serves 2 for dinner + 1 for lunch

Spring Pea and Asparagus Quinoa with Mushrooms and Leeks

April 20, 2013October 18, 2013Life, Recipes2 Comments

This dish might look like it takes a lot of pans and bother to make, but things can be simplified by cooking the mushrooms with the leeks. I left separate because I am the only mushroom-eater in the house and had a craving.

I also had leftovers for lunch the next day topped with 2 fried eggs – fabulous. The kind of fabulous that made me sad I didn’t have a larger bowl.

Spring Pea and Asparagus Quinoa with Mushrooms and Leeks

2 c. vegetable stock
1 c. quinoa
2 leeks, white and light green parts only
2 cloves garlic
1 lb. crimini mushrooms, sliced
10 oz. fresh English peas
1 shallot
1 bunch asparagus
2 Tbsp. + 2 tsp. olive oil
1 Tbsp. + 2 tsp. butter
Juice of 1/2 a lemon
2 Tbsp. chopped mint
Salt & pepper to taste

Add the quinoa and stock to a medium pan over high heat. Bring to a boil, cover, knock the heat back to a simmer and let cook 15 minutes or until curlicues open.

Slice the leeks into thin rounds and chop the garlic.

Add to a large pan with 1 Tbsp. olive oil and 1 Tbsp. butter. Sautee over medium 10 minutes or until browned. Season with salt and pepper. When the leeks are done, add to a medium bowl.

Add the mushrooms, 2 tsp. olive oil and 2 tsp. butter to a medium pan over medium heat. Sautee 15 minutes or until softened and browned. Season with salt and pepper.

Slice the shallot into thin rings and chop the asparagus into bite-sized pieces. Add to the vacant leek pan with the peas and 1 Tbsp. olive oil. sautee over medium-high until browned. Season with salt and pepper.

Add the shallot/pea/asparagus mixture to the leek bowl and toss to combine. Hit with the lemon juice and taste for seasoning. Add the mint and toss. Serve over the quinoa, topped with mushrooms.

Serves 2 for dinner + 1 for lunch.

‘Undressed’ Poppyseed & Orange Chicken Salad with Green Beans

April 13, 2013December 29, 2014Life, RecipesLeave a Comment

Perfect for a picnic or any sunny day, this chicken salad leaves the mayo behind.

Gluten-free; easily made paleo if you switch the green beans out for something like crispy cauliflower nuggets or broccolini.

‘Undressed’ Poppyseed & Orange Chicken Salad with Green Beans

2 chicken breasts
1/2 c. celery
1/2 c. pecans
1/4 c. chives
12 oz. haricots verts
Juice of 1 orange
2 tsp. dijon (grainy to be whole30 compliant)
2 tsp. poppy seeds
1/4 c. grapeseed oil
2 big pinches grey salt
Other citrus juice (optional)
3 Tbsp. coconut oil

Chop the chicken into roughly 1 inch cubes. Sprinkle with salt and pepper. Heat 2 Tbsp. coconut oil in a large pan over medium-high heat. Add the chicken and sautee until golden brown and delicious looking.

Pull out your haricots verts, and chop into roughly bite-sized pieces.

In a separate pan, heat 1 Tbsp. coconut oil until melted. Add the haricots verts and cook until blistered and wilted.

While all that is working, slice the celery into thin half moons, toast the pecans in a dry pan until starting to brown and become fragrant, and chop or snip the chives. Add each new prepped ingredient to a large bowl as it is ready.

In a separate smaller bowl, make the vinaigrette. Whisk the orange juice, dijon, poppy seeds and grapeseed oil together until an emulsion forms. Taste. Add a big pinch of grey salt and taste again. If the flavors aren’t already sparkling, add another big pinch of salt. If your orange is still kind of dull tasting, hit it with a squirt or two of other citrus juice until the flavors sing.

When the chicken and/or green beans are done, add to the large bowl and toss to combine. Add half of the vinaigrette and toss. I was fine with the dressing level here; if you need to, add the rest.

Serves 2 for dinner + 1 for lunch.

Fresh Snap Pea and Radish Salad with Sprouts

April 6, 2013October 18, 2013Life, Recipes2 Comments

This is a fabulous little fresh spring salad – full of bright crunch from the snap peas, balanced with nice bite from the radish and kicked up a notch by the addition of some nice flaky salt. A fresh, bright side for something decadent – like the lamb chops I served it with.

Fresh Snap Pea and Radish Salad with Sprouts

Snap peas (about 4 cups ?)
4 large radishes – I used plain old regular red radishes
1/4 cup sprouts – I used broccoli sprouts, though I bet the hot variety would be nice as well
3 Tbsp. almond oil
1 Tbsp. dijon mustard
1 Tbsp. rice vinegar
2 big pinches flaky grey salt
Black pepper (a dusting)

De-tip your snap peas and cut into rough fork-sized chunks.

Slice the radishes thin, stack the rounds up, and cut into match sticks.

Add both to a medium bowl with the sprouts.

Whisk together the oil, mustard and vinegar in a small bowl. Add the salt and taste – add some more if the tastes don’t pop.

Pour the dressing over the salad and work in, using your hands to toss and separate the sprout threads.

Dust with black pepper and serve.

Serves 2 for dinner + 1 for lunch as a side dish.

Chickpea, Fennel, Apple & Tuna Salad with Coriander-Carrot Vinaigrette

March 23, 2013October 16, 2013Life, RecipesLeave a Comment

This light and refreshing lunch incorporates some of the gorgeous Coriander-Carrot Vinaigrette from Gluten Free Girl and the Chef I made last week to accompany Quinoa with Southern Greens & Eggs, blending those sweet and bright flavors with the crisp bite of fennel and apple and the soft pliancy of toasted chickpeas.

A satisfying lunch that won’t leave you feeling bogged down and bloated.

Gluten-free. Easily modified to become vegetarian or vegan by omitting the tuna.

Chickpea, Fennel, Apple & Tuna Salad with Coriander-Carrot Vinaigrette

The recipe for Coriander-Carrot Vinaigrette can be found here.

1 can chickpeas, drained
1 pouch water-packed tuna
3 Tbsp. beet horseradish
1/4 Granny Smith apple, diced
1/4 bulb fennel, shaved
2 tsp. sriracha
2 tsp. lime juice
1 tomato, chopped
3 Tbsp. carrot-coriander vinaigrette
Citrus salt to taste

Drain and rinse your chickpeas. Add to a dry pan over medium heat and toast until beginning to brown. Add to a large bowl when done.

While the chickpeas are working, chop the tomato, shave the fennel, and dice the apple. Add to the bowl when done.

Add the rest of the ingredients and toss to coat. Taste for seasoning and add lime juice and/or citrus salt as needed.

Serves 2 for lunch.

Quinoa with Southern Greens, Eggs, and Carrot-Corriander Vinaigrette

March 16, 2013October 16, 2013Life, Recipes1 Comment

This is one of those recipes that started with an idea and snowballed from there. I was reading Shauna Ahern’s post on Gluten Free Girl and the Chef about what salad meant during her childhood vs. what it means now, and was struck with the regional and generational similarities between her childhood idea of salad and mine. For her in California in the 70s, salad meant iceburg lettuce, tomatoes, croutons and Ranch dressing. For me in Ohio in the 80s, salad meant much the same – iceburg, crappy tomatoes, maybe some cucumber if you’re lucky, definitely some cheese, probably bacon bits, always croutons, and a big heaping helping of French or Catalina dressing.

Now, for the both of us (and it seems the nation as a whole, by and large), salad means much, much more. I eat some variation on a salad at least once a week for dinner and usually twice or more for lunch, and not even generally a lettuce-based variety.

I was also looking for a great quinoa main for the week and the vinaigrette sounded like an interesting new take on familiar ingredients. I stuck mainly to her ingredient suggestions for the ‘salad’ itself, subbing and adding as my pantry allowed. The vinaigrette I didn’t monkey with – over the years I have come to trust her vision regarding taste building (especially with sauces). I’m thinking about possible additions, but nothing is really resonating – I might add some smoke next time through cumin or chili powder because I’m on a smoke kick; but the vinaigrette is great without that note.

Quinoa with Southern Greens & Eggs

1 c. quinoa
2 c. chicken, turkey or vegetable broth
3 c. mixed Southern greens (collards, turnip greens, mustard greens)
1/4 c. pine nuts
4 eggs
1/2 avocado
1/4 c. or so Carrot-Coriander Vinaigrette (see below)
Salt & pepper to taste

Rinse the quinoa and add to a medium pot with the stock. Bring to a boil, cover, and reduce heat to a simmer. Cook 15-20 minutes or until liquid is absorbed and curlicues open up.

Add your eggs to a small to medium pot and cover with water (cover + 1 inch). Put over high heat and bring to a boil. Boil 1 minute, cover, and turn off the heat. Let sit 8 minutes. When the eggs are cool enough to deal with, peel and cut into quarters.

Wash, de-stem and chop your greens roughly. Bring a large pot of water about half full up to a boil. Add a palm of salt and the greens. Boil 5 minutes and drain.

In a small dry pan, toast the pine nuts until browned.

As your ingredients are ready (minus the eggs), add to a large bowl. When everything is there (minus the eggs and avocado), toss to combine. Chop the avocado and add to the bowl, along with the vinaigrette. Toss and taste for seasoning. Add more salt or dressing as needed. Spoon into a bowl and top with egg quarters.

Carrot-Coriander Vinaigrette

2 tsp. coriander seeds
2 c. carrot juice
1 medium shallot
1/4 c. red wine vinegar
3/4 c. olive oil
2 Tbsp. cilantro
Salt & pepper to taste

For instructions, see the original post from Gluten Free Girl and the Chef

Quinoa Salad with Pomegranate Vinaigrette, Shaved Fennel & Mache

March 9, 2013October 16, 2013Life, Recipes1 Comment

I missed quinoa during my paleo excursion. I missed whole grains in general, to tell the truth. But, I feel like I learned another tool for my eating healthy and right arsenal – one that will help keep me mindful about not eating starch for starch’s sake and about nutrient quality/quantity in my dishes.

I first served this dish with the seared scallops called for in the original recipe, and man were they good. Then I ate the leftovers as-is with a bit more fennel for bulk, and that was great too. This dish is a winner all around.

Quinoa Salad with Pomegranate Vinaigrette, Shaved Fennel & Mache

Adapted from Seared Scallops on Black Quinoa with Pomegranate Gastrique by Sprouted Kitchen

1 cup quinoa
1 1/2 c. vegetable broth
1 bulb fennel
2 Tbsp. extra virgin olive oil
1/4 c. chives
1 c. pomegranate arils
4 oz. mache
2 Tbsp. pomegranate molasses
3/4 c. vegetable broth

Rinse your quinoa and put into a medium saucepan with the 1 1/2 c. vegetable broth. Bring up to a boil, cover, reduce the heat to a simmer, and let simmer 18 minutes or until the broth has absorbed and each little grain has opened to a curlicue.

While the quinoa is working, tackle your vinaigrette and the rest of the salad. In a small saucepan, bring the pomegranate molasses and remaining vegetable broth to a boil. Let go until reduced by half or so, about 6-8 minutes. Set aside to cool.

Slice your fennel paper thin (I used a mandoline). Add to a large bowl with the mache, olive oil, pomegranate arils, and chives (which you have chopped or thinly sliced). Hit with salt and pepper.

When the quinoa is done, add to the bowl. Toss to combine and dress with the vinaigrette.

Serves 2 for dinner + 2 for lunch.

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